Relationship of the Microflora to the Flavour of Cheddar Cheese

Reiter, B.; Sharpe, M. Elisabeth

doi:10.1111/j.1365-2672.1971.tb02269.x

Cited by 40 publications

(18 citation statements)

References 33 publications

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“…Similarly, Lawrence et al (1972) stated that the strain of starter used appeared to be the only factor controlling the acceptability of Cheddar cheese and the development of offflavours such as bitterness when normal commercial cheese-making conditions were used. Their finding is not in full agreement with the conclusions of Reiter and Sharpe (1971) from trials with cheese made under carefully controlled conditions in an aseptic vat, that the chemical composition of the milk (which may be influenced by the feed of the cows and the effect of the native milk enzymes, ie lipases and proteases) and the bacteriological quality of the cheese milk may also influence the development of cheese flavour.…”

Section: Choice Of Startercontrasting

confidence: 52%

“…The very significant decrease in bitterness observed when the mixed starter was used can be totally explained as a dilution effect of the bitter starter by the non-bitter starter. Experiments have c1early shown that the proteolytic activity of bitter strains is different from that of non-bitter strains (Stadhouders, 1974), and that the interaction between one strain and another may be important (Reiter and Sharpe, 1971). The suitable pairing of such strains can thus contribute to considerably reduce bitter flavour in cheese.…”

Section: Starter-pairingmentioning

confidence: 99%

“…In the former case, research was mainly directed towards the study of the typical Cheddar flavour (Reiter et al, 1967;McGugan et al, 1968;Reiter and Sharpe, 1971). The aseptic technique of cheese manufacture has conclusively demonstrated the central role of starter lactococci in the development of Cheddar cheese flavour, and that different f1avour intensities are related to different starters (Reiter et al, 1967).…”

Section: The Aseptic Techniquementioning

confidence: 99%

“…Besides the feeding (Delbeke and Naudts, 1970), the composition of milk also varies according to the season (Lawrence and Gilles, 1971), the stage of lactation (Okigbo, 1986), the breed (Richardson and Creamer, 1973), the health of the animal (Sorokina and Karagueuz, 1978) and even the individual (Reiter and Sharpe, 1971).…”

Section: Milk Qualitymentioning

confidence: 99%

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Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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Summary -Following a definition of bitte mess and a mention of the Iink between the bitterness of peptides and their content of hydrophobie amino acid residues, a detailed description is given of the numerous factors Iikely to influence the development of bitter off-flavour defect in dairy products with emphasis on cheese. Factors such as milk quality, pH, psychrotrophic bacteria, fat and minerai content, the cheese manufacturing process including the cooking temperature, salt concentration and manner of draining the curd, the acidity or the pH of cheese, and sanitary processing and hygienic packaging conditions are less important than bacterial proliferation in the cheese vat and the type and amount of starter and rennet used. The major roles played by these last three factors are better understood since the development of the aseptic vat technique. Finally, possible ways are mentioned of keeping the concentration of bitter peptides below the threshold level for bitter taste detection.bitterness / dairy product / cheese / peptide / hydrophobicity Résumé -L'amertume dans les produits laltiers.L Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère. Après avoir défi-ni l'amertume et mentionné la relation existant entre l'amertume des peptides et leur contenu en acides aminés hydrophobes, les nombreux facteurs susceptibles d'influencer l'apparition du défaut d'amertume dans les produits laitiers sont décrits en détail. Les facteurs tels que la qualité du lait, son pH, son contenu en bactéries psychrotrophes, en matière grasse et en minéraux, le mode de fabrication du fromage et la température de cuisson, l'acidité ou le pH du fromage, les conditions sanitaires de transport du lait, de fabrication et d'emballage du produit fini sont moins importantes que la prolifération bactérienne dans le bac à fromage et que le type et la quantité de ferment et de présure utilisés. La compréhension du rôle joué par ces 3 derniers facteurs a été rendue possible avec l'avè-nement de la technique de fabrication aseptique du fromage. Pour terminer, sont mentionnés d'éventuels moyens de conserver la concentration en peptides amers au-dessous du seuil de détec-tion de l'amertume.amertume / produit laitier / fromage / peptide / hydrophobieité 600 L Lemieux, RE Simard

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Section: Choice Of Startercontrasting

confidence: 52%

Section: Starter-pairingmentioning

confidence: 99%

Section: The Aseptic Techniquementioning

confidence: 99%

Section: Milk Qualitymentioning

confidence: 99%

See 2 more Smart Citations

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

120

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“…The primary biochemical reactions in cheese ripening, which lead to cheese flavor and texture development, include glycolysis, proteolysis and lipolysis (Fox et al, 1993). Additionally, undefined secondary reactions, such as protein dephosphorylation and amino acid (AA) metabolism may be important as weil (Schormüller, 1968;Reiter and Sharpe, 1971;Fox et al, 1993). Microbial enzymes strongly influence proteolysis du ring aging (Adda et al, 1982;Law, 1987;Aston and Creamer, 1986;Ardo et al, 1989;Oison, 1990;Seitz, 1990;El Soda and Pandian, 1991;Fox et al, 1993;McGarry et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Weimer

Dias

Ummadi

et al. 1997

Lait

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Summary-The influence of NaCl and reduced pH was determined for aminopeptidase, lipase/esterase and methanethiol-producing capability in selected lactic acid bacteria and brevibacteria in simulated cheese-like conditions. The observations on simulated cheese-like conditions were confirmed in 60% reduced-fat Cheddar cheese. The activity of each enzyme decreased with NaCI addition and when the pH was reduced to approximate Cheddar chee se conditions (5% NaCI, pH 5.2). Residual intracellular aminopeptidase activity was dominated by general aminopeptidase activity (aminopeptidase N and/or aminopeptidase C) in laboratory, simulated cheese-like conditions, and 60% reduced-fat Cheddar cheese curd. During chee se aging, totallipase/esterase activity peaked at 120 d then decreased, ev en though starter culture populations remained high. Methanethiol-producing capability occurred under cheese-like conditions in whole cells, but not in cell-free extracts. Met and Met-containing peptides induced methanethiol-producing capability for 2-3 generations and could be re-induced later in the growth cycle of Brevibacterium linens BL2. Aminopeptidase and lipase/esterase activity in reduced fat cheese were not correlated to an increase in Cheddar-type flavar, but a culture's methanethiol-producing capability was associated with higher chee se consumer preference scores. Results suggest that use of cheese-like conditions may aid in selecting cultures to cheddar cheese / ripenlng / flavor /Iactococcus /Iactobacillus / brevibacterlum / methanethiol production Résumé -Influence du NaCI et du pH sur les enzymes intracellulaires qui affectent l'affinage du cheddar. L'influence du NaCI et d'une réduction du pH a été déterminée sur les ami nopeptidases, les lipases/esterases, ainsi que l'aptitude à produire du méthanéthiol de bactéries lactiques et de brevibactéries sélectionnées dans des conditions de fabrications fromagères simulées. Les observations, dans ces conditions, étaient confirmées, dans le cas du cheddar à teneur en matières grasses réduites de 60 %. Les activités de chaque enzyme diminuaient avec l'addition de NaCI et lorsque le pH était abaissé à des niveaux proches des conditions de fabrication du cheddar (NaCI5 % et pH 5,2). L'activité aminopeptidasique intracellulaire résiduelle était dominée par l'activité aminopeptidasique générale (aminopeptidase Net/ou aminopeptidase C) au laboratoire, en conditions fromagères simulées, et dans un caillé de cheddar à teneur en MG réduite de 60 %. Pendant le vieillissement des fromages, l'activité totale lipase/esterase atteignait un pic à 120 jours puis diminuait, même si les populations de levains demeuraient élevées. L'aptitude à produire du métha-néthiol se manifestait en conditions fromagères simulées dans les cellules entières, mais non dans les extraits dépourvus de cellules. Les peptides Met et Met-contenant induisaient une aptitude à produire du méthanéthiol sur deux ou trois générations, et pouvaient être réinduits ultérieurement dans le cycle de croissance de Brevibactérium lin...

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Cheese‐Ripening and Cheese Flavour Technology

Law¹

2010

Technology of Cheesemaking

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Relationship of the Microflora to the Flavour of Cheddar Cheese

Cited by 40 publications

References 33 publications

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Cheese‐Ripening and Cheese Flavour Technology

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